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Curry Puff

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Curry Puff


Total Time
Total Time
Prep 30 M / Cook 01 H 00 M

11 Servings

Grace Teo
Grace Teo   thegraceteo
Published on June 12, 2016

  Based on 2253 ratings  Watch Now



320 g
1 tbsp
yellow onion(s)  
garlic clove(s)
5 g
shrimps (dried)
1.5 tsp
curry powder  
curry leaves stalk(s)  


220 g
wheat flour
120 ml
5 g


Curry puff may look like another puff pastry but it is the unofficial king of 'kuih' for many of us in Malaysia and around the region. 'Kuih' can be either sweet or savoury. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea 'Teh Tarik'. I especially love having freshly made curry puffs where the fillings are still warm. That, to me, is the optimum time to devour them.

Curry puff is a no-fuss recipe. Easy to prepare but so delicious. I am not exaggerating when I said it is a 'kuih to die for'. Even my husband requested for seconds. With every bite, you will notice the flakiness of the dough and the delightfulness in savouring them. The fragrance of the filling makes the curry puffs even more delectable as you savour every mouthful.

I especially love the sides of the curry puff where it is distinctly twisted. That is the crispiest part of the 'kuih' and biting into it is bound to have you asking for more.

If you do not have curry leaves, just omit them from the recipe. You may also add diced chicken breasts, according to your preference. Just reduce the amount of diced potatoes if you do so.

Curry Puff is also known as: KaripapEpok-epok咖哩角咖哩饺



Step 1/5

In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Then, pour hot oil directly onto the flour mixture and knead until dough is smooth. Test dough by flattening a small piece. If dough breaks, add cold water and continue kneading.


Step 2/5

Stir-fry onion slices and minced garlic with 0.5 tablespoons of oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer the potatoes at low heat until they softened.


Step 3/5

Divide dough equally into balls of 30gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.


Step 4/5

Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puff.


Step 5/5

Fry curry puffs until golden brown at low to medium heat. For later consumption, freeze uncooked curry puffs individually. Pack them together only when they are frozen to prevent them from sticking together.

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